I developed this recipe because I wanted an actual banana bread recipe, not banana cake. This recipe is very low in fat. The walnuts are optional.
Wonderful! I actually decided on this recipe since it called for baking powder instead of soda (which I didn't have) I halved the recipe since I cook for one and I definitely don't need a whole loaf lying around =) I did add about 2 T of melted butter to the batter as another reviewer suggested to make it a little more moist and just a dash more baking powder. It just came out a few minutes ago and it's very very yummy, just the right texture, not too heavy or dense! Will definitely make again. (Oh and sidenote....I noticed a Lot of complaints that this bread is too "dense and gummy" I'm wondering if everyone is remembering to use Very Over Ripe bananas? They should be completely brown and practically liquid themselves! If you use bananas that are not ripe enough it won't be a substitute for the liquid (i.e. milk, water) that most recipes have and the bread won't turn out right) - 30 Jan 2007 (Review from Allrecipes USA and Canada)
I was surprised at how delicious this bread is. I made two types of bread - one claimed to be low fat, but had butter in it. This one doesn't have any butter and was better than the other one! I highly recommend this recipe. - 31 May 2000 (Review from Allrecipes USA and Canada)
This bread is good when it first comes out of the oven. After that it is much too heavy and dry. - 12 Jun 2000 (Review from Allrecipes USA and Canada)